American Porters are distinguished from English Porters by having a more notable flavor and aroma. In particular, the hop presence should be much more notable in both aroma and flavor. The ABV range should be from 5% to 7%. The IBUs should range from 25-50.

A little history from Wikipedia:

"Porter was initially imported to the American colonies, but by the 18th century it was being commercially brewed, especially in New England and Pennsylvania. Because of high costs of importing barley, adjuncts were often employed including sugar, molasses, corn and licorice. As a result, American porter differentiated from the English and Irish versions. Philadelphia grew into a major beer brewing centre through the early 20th century. After the introduction of lagers in the United States in the 1850s, breweries began experimenting by brewing their porters with lager yeast rather than traditional top-fermenting yeast. Today, only Stegmaier and Yuengling continue to commercially produce “Pennsylvania porter” as it became known. In the 1970s and 1980s, craft brewers in the United States reintroduced American porter. Breweries such as Anchor of San Francisco and Sierra Nevada of Chico, California were catalysts."

A goblet (or chalice) is a large, stemmed, bowl-shaped glass. The distinction between goblet and chalice is typically in the glass thickness. Goblets tend to be more delicate and thin, while the ... [more]